The role of fruit vinegar in food science: perspectives among consumers, the scientific community and patent holders
Bruna Rafaela da Silva Monteiro Wanderley; Ana Letícia Andrade Ferreira; Itaciara Larroza Nunes; Renata Dias de Mello Castanho Amboni; Ana Carolina Moura de Sena Aquino; Carlise Beddin Fritzen-Freire
Abstract
Fruits are considered excellent sources of substrate for alcoholic and acetic fermentation and are used to produce food products with higher added value. The aim of this study was to map scientific publications and patents related to fruit vinegars. The methodology used consisted of an advanced search by combining keywords in the scientific databases Pubmed, Scopus, Springer, and Web of Science, while the patent documents were searched in the databases European Patent Office (Espacenet®), Instituto Nacional de Propriedade Industrial (Brazilian Institute of Industrial Property (INPI)), Patent Scope and United States Patent and Trademark Office (USPTO). The search resulted in the retrieval of 73 scientific articles and 293 patent documents. The number of scientific publications on the development of fruit vinegars lags the number of patent documents. Despite technological and scientific development, this present study shows that there is a demand for the development of new methods of vinegar production and points out market trends as well as the use of different raw materials, microorganisms, and enzymes in the production process. Another notable deficiency within this study pertains to the need for more comprehensive examinations of the bioactive properties exhibited by products crafted from various raw materials.
Keywords
References
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Submitted date:
06/19/2023
Accepted date:
09/04/2023
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